YOUR SOLIN GENERATED RECIPE
Hearty Scrambled Eggs with Roasted Vegetables
Whisked eggs and whites scrambled until fluffy, served with golden roasted bell peppers and zucchini for a vibrant, fiber-rich morning meal.
INGREDIENTS
3 large eggs
1 cup liquid egg whites
0.5 cup bell peppers
0.5 cup zucchini
1 oz feta cheese
2 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Toss the diced bell peppers and zucchini with 1 teaspoon of olive oil, sea salt, and black pepper on the prepared sheet.
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized around the edges.
While the vegetables roast, whisk together the whole eggs, liquid egg whites, and garlic powder in a medium bowl until well combined.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-low heat.
Pour the egg mixture into the skillet and let it sit for 30 seconds before stirring gently with a silicone spatula.
Continue to cook, folding the eggs over themselves until soft, creamy curds form and the eggs are just set.
Fold in the roasted vegetables and crumbled feta cheese, then remove from heat and serve immediately.